07/28/2026
🍜🍚🌶️🫘Spicy Coconut Miso Tofu Bowls 🥥🫘🫛🥬
This cozy, flavor-packed bowl is one of my favorite weeknight dinners. Creamy, spicy, nourishing, and perfect for when you’re craving something comforting.
INGREDIENTS
Broth:
* 1 teaspoon toasted sesame oil
* 3 scallions minced
* 3 garlic cloves minced
* 1 inch ginger minced
* 1 container shiitake mushrooms sliced (4 ounces)
* 1 tablespoon gochujang
* 1 tablespoon miso paste
* Dash of coconut aminos
* 1 can light coconut milk
* 4 cups vegetable broth
Tofu:
* 1 tablespoon coconut aminos
* 1 teaspoon rice wine vin
* 1 teaspoon miso
* 1 teaspoon honey
* Toasted sesame seeds
* Splash of toasted sesame oil
* Sriracha to taste
Greens:
* 2 heads baby bok choy
Rice:
* 1 cup brown or long grain white rice
To Assemble:
* Shredded carrots
* Sliced radish
* Scallions
* Cilantro
* Lime wedge
* Chili oil
INSTRUCTIONS
Broth:
Heat toasted sesame oil in a pot over medium heat.
Add scallions, ginger and garlic. Sauté for about 5 minutes until fragrant.
Add mushrooms and cook for another 5 minutes until softened.
Stir in gochujang and miso. Cook for 2–3 minutes to deepen the flavor.
Add coconut milk, vegetable broth, and a splash of coconut aminos.
Bring to a boil, then lower heat and simmer 15–20 minutes (or longer for a richer broth).
Tofu:
Mix coconut aminos, miso, honey, sesame oil, and Sriracha into a quick marinade/glaze.
Brush over tofu.
Cook as preferred (pan-sear, roast, or air-fry) while the broth simmers.
Greens:
Grill or pan-sear bok choy until lightly charred and tender a few min per side.
Base:
Cook white or brown rice separately.
To Assemble:
Add rice to a bowl.
Ladle hot broth over the rice.
Add cooked tofu.
Top with shredded carrots, sliced radish, scallions, cilantro, lime wedge, and chili oil.
NOTES
Store the broth rice in an airtight container in the fridge for up to 1 day. Reheat on the stovetop until warmed through.
